By Aditi Saraswat
January 12, 2026
Makar Sankranti khichdi is prepared with rice, lentils, ghee, and basic mild spices. It is nourishing, seasonal, and ideal for celebrating harvest season with warmth and simplicity.
½ cup rice ¼ cup yellow moong dal 2 tbsp ghee 1 tsp cumin seeds 1 tsp grated ginger ¼ tsp turmeric powder 1 pinch hing 4 cups water 1 tsp salt (or to taste) 2 tbsp chopped coriander
Wash ½ cup rice and ¼ cup moong dal together thoroughly. Soak it for 15 minutes so that the grains get a bit soft, ensuring even cooking.
In a pressure cooker, heat 2 tbsp ghee and add 1 tsp cumin seeds and a pinch of hing. Let them crackle gently for a nutty, festive fragrance.
Add 1 tsp of grated ginger and ¼ tsp turmeric powder. Sauté it briefly until fragrant, keeping the flame low so that the spices bloom without burning.
Drain the soaked rice and dal and add them to the cooker. Stirring everything well so that the grains get coated with ghee and spices.
Pour in 4 cups of water and 1 tsp of salt. Mix, cover, and pressure cook it for 3 whistles.
Keep it for rest for about 5 minutes, open the lid, stir it gently, garnish with some chopped coriander, and serve hot with curd, a drizzle of ghee and roasted papad.